Just checked this after a week in the fermenter. My OG was 1.052. It's currently sitting at 1.016 - happy with that. Will probably keep it in the fermenter for at least another week, testing taste and gravity as I go.

I followed the recipe as per the OP, only adjusted for my efficiency. I BIAB.

As an expat Brit let me say I've tried a few times to come up with a British style beer and have always come up short. This one is tasting very promising so far.

Just checked this after a week in the fermenter. My OG was 1.052. It's currently sitting at 1.016 - happy with that. Will probably keep it in the fermenter for at least another week, testing taste and gravity as I go.

I followed the recipe as per the OP, only adjusted for my efficiency. I BIAB.

As an expat Brit let me say I've tried a few times to come up with a British style beer and have always come up short. This one is tasting very promising so far.

If you would like it to drop a few more points and you still have it sitting at 63 degrees you could let it warm up to around 68.

Yes, I've been slowly raising the temperature from around day 3. It's currently at 67, plan on upping it to 68 late tonight and holding it there for a week or so. Does that sound like a good plan? I know I've read on some of your other posts that you like to raise the temperature and then slowly bring it back down - is that worthwhile with s-04?

Yes, I've been slowly raising the temperature from around day 3. It's currently at 67, plan on upping it to 68 late tonight and holding it there for a week or so. Does that sound like a good plan? I know I've read on some of your other posts that you like to raise the temperature and then slowly bring it back down - is that worthwhile with s-04?

That sounds like a great plan. With S-04, I don't think there is much need to drop the temp to retain malt flavors and esters like I would with Fuller's yeast. After it's completely done fermenting and tasting nice though, it wouldn't hurt to cold crash it if you are so inclined. Sounds like it's coming along nicely.

I brewed this 11/25. I had problems with high mash temps-was trying for 154/155 and was getting 157 regularly. My OG was 1.060
I checked it today 12/5, and my SG is 1.036?
Shouldn't it be lower by now?
I'm going to give rousing the yeast a try.

Below are more details from my log:
Wyeast 1469 1000 ml starter on a stirplate for 36 hours, than 1 day in fridge to settle
Slightly more than 5 gallons into the fermenter -OG 15 brix or 1.060
Pitched 300ml 1469 slurry at 67 degrees 8:30 pm
Slightly less than 5 gal in the fermenter including trub
Set temp at 16.8 (about 64)
Kreusen the next morning 11/26 at 8:30 am
11/27 1:45 am Carboy temp 64 nice kreusen but not huge/excessive.
11/27 7:30 pm-Kreusen gone, raised ferm temp to 18.5C
12/5 1.036???

My first batch of this was a great beer, and very drinkable- but a bit too much hop-forward. I know I followed the directions exactly, so my guess is that the AA of the hops I used might have been higher than those used in the recipe.

__________________
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I brewed this 11/25. I had problems with high mash temps-was trying for 154/155 and was getting 157 regularly. My OG was 1.060
I checked it today 12/5, and my SG is 1.036?
Shouldn't it be lower by now?
I'm going to give rousing the yeast a try.

Below are more details from my log:
Wyeast 1469 1000 ml starter on a stirplate for 36 hours, than 1 day in fridge to settle
Slightly more than 5 gallons into the fermenter -OG 15 brix or 1.060
Pitched 300ml 1469 slurry at 67 degrees 8:30 pm
Slightly less than 5 gal in the fermenter including trub
Set temp at 16.8 (about 64)
Kreusen the next morning 11/26 at 8:30 am
11/27 1:45 am Carboy temp 64 nice kreusen but not huge/excessive.
11/27 7:30 pm-Kreusen gone, raised ferm temp to 18.5C
12/5 1.036???

Chances are your higher mash temp led to a less fermentable wort. Try rousing the yeast.

I'm going to brew this per the original recipe, but I only have S-04 and some harvested Conan Yeast (ECY 29). How do you think this beer would be with Conan? its supposed to be an English strain that accentuates the malt and hops?